- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the steam table at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash area is used for purposes other than handwashing. Wash rag was in hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensil used for preparation or serving of the rice is not stored in a manner to prevent contamination of the product. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the salt. To-go container is being reused as a serving utensil for the salt.
- Dead Pest Removal - GRP (corrected on site)
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment. Dead crickets were observed in the back store room.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 11/05/2015 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the steam table at a temperature of 105 to 109 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishwash area is used for purposes other than handwashing. Wash rag was in hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the salt. Single use to-go container is being reused as a serving utensil. The in-use utensil used for preparation or serving of the rice is not stored in a manner to prevent contamination of the product.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the storage room of the establishment. Dead crickets were observed in the back store room.
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Regular | 11/05/2015 | 88 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The employees are handling all ready to eat foods with their bare hands. Employees are handling tortillas, cheese, and tomatoes with their bare hands
- Proper/Adequate Handwashing - 4 penalty points
All employees did not follow procedures for proper handwashing.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw beef product is/are being thawed improperly.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light bulb is not shielded in the vent a hood.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 07/23/2015 | 92 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous enchilada cream and corn prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen is not properly sanitized. Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. The ice scoop is stored directly on the ice machine.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. The handwashing sink in the 3 compartment sink is leaking.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 03/03/2015 | 90 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener and slicer located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the serving line are damaged.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Light is unshielded in the vent a hood. TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. A light is out in the vent a hood.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 11/11/2014 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The caldo and rice is in/on the food preparation areas at a temperature of 110 F after cooling for 01 hour.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the 3-compartment sink area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized ice scoops stored in the kitchen are exposed to splash, dust, or other contamination. The can opener and can opener holder located in the kitchen have adhering foreign material.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw beef product is being thawed improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. Light is out in the vent a hood.
- Commissaries-GRP
No health violations were identified in your commissary service area. Thank you for maintaining your commissary.
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Regular | 07/17/2014 | 79 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked rice, BBQ, chichorones mix, and chile menudo is in/on the walkin refrigerator at a temperature of 44 - 50°F after cooling for since 3/9/14..
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sausage, ceviche and salsas is in/on the food prep cooler and the walkin refrigerator at an internal temperature of 44 - 56°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous green salsa prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of bleach are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food storage containers are melted located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The food prep coolers located in the kitchen has/have adhering condensation. The steam table area has build up food on the bottom of the plates and around the steam table area. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Styrofoam cup used for lard
- Food Protection - GRP
Build up of food particles and foreign matter on the tops of the buckets in the tortilla prep area. Lard was uncovered in the kitchen.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Dust build up on the fan in the kitchen
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged. Stained
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the storage room do not fit properly. Emits daylight
- Commissaries-GRP
The commissary is not maintaining a log of the dates of servicing for each mobile food unit it supplies or the log is not available for review. Some logs are not filled out properly.
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Regular | 03/10/2014 | 80 |
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